Preparation time is 30minutes
Cook time is 55minutes
Total time is 1hours 25minutes
Serve is for 6 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 500grams Woolworths Greek-style natural yoghurt
- 4 free range egg whites
- 2teaspoons vanilla-bean paste
- 1 1/3 cups caster sugar
- 1tablespoons cornflour
- 1teaspoons white vinegar
- 1/3 cup toasted sliced almonds
- 300grams cherries, pitted, halved
- 1 1/2 cups granola
- 3 peaches, halved, cut into wedges
- 1/3 bunch mint, leaves picked
Nutrition per serving
2470kJ / 588Cal
2470 Kilojoules or 588 Calories
28% of daily energy intake*
Protein
14.9grams
Fat
20.0grams
Carbs
84.0grams
Sugars
67.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Creamy Greek-style natural yoghurt, crunchy granola, fluffy meringue and juicy fruit makes this easy Eton mess a summetime brunch winner.
Instruction tip
Prepping tip:Make the meringue a day ahead. Store in an airtight container in a cool, dark place.
Method
Step 1 of 5
Line a sieve with muslin cloth. Place sieve over a large bowl. Spoon yoghurt into prepared sieve. Cover and refrigerate for 6 hours or overnight.
Step 2 of 5
Meanwhile, preheat oven to 140°C/120°C fan-forced. Using a pencil, mark a 22cm-wide circle on a piece of baking paper. Grease and line a baking tray with prepared baking paper, pencil-side down.
Step 3 of 5
Using an electric mixer, beat eggs in a large, dry, clean bowl until soft peaks form. Add vanilla and then gradually add 1 cup sugar, 1 tbs at a time, beating well between each addition until mixture is thick and glossy and sugar is dissolved. Add cornflour and vinegar and beat to combine. Gently fold in 2 tbs almonds, then spoon mixture onto circle of prepared tray. Swirl meringue surface. Sprinkle with remaining almonds. Bake for 55 minutes or until meringue is firm to touch and dry. Turn off oven. Leave meringue in oven with door slightly ajar until cooled completely.
Step 4 of 5
Place remaining sugar and 1/4 cup water in a medium saucepan over medium heat. Cook, stirring, for 1 minute or until sugar dissolves. Increase heat. Add cherries and bring to the boil. Boil for 2-3 minutes or until mixture is deep red in colour.
Step 5 of 5
Break meringue into shards. Spoon yoghurt onto plates. Top with meringue, granola, peach, cherries and syrup. Sprinkle with mint. Serve.
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